Chardonnay Style Guide


Chardonnay Style Guide


Style Guide Overview

  • Vineyard
    • LalVigne Aroma™ (LA) increases glutathione as well as the conjugates for 3MH precursors, giving elevated and stable aroma compounds. This foliar spray is used twice. Once at 5% veraison and again 10-14 days later, the dosage is 1.21 kg/acre (2.7 lb/acre) each time.
    • Harvest, Transportation and Pre-Fermentation
      • Harvest date and process control is critical to flavor development, optimization and wine style
      • Optimizing flavor and aroma
      • Extracting thiols from the Chardonnay grape skins when tropical/citrus notes profile is desired can be achieved using 20 g/ ton of Lallzyme Cuvee Blanc™ and giving a skin contact time of 6-8 hours. If skin contact is not desired Scottzyme® Cinn-Free or Pec5L can be used at pressing or settling.
      • Controlling early oxidation of aromas and color
      • To scavenge quinones (pre-cursor for oxidation) use 30 g/hL (2.5 lb/1000 gals) Glutastar™
      • To scavenge oxygen, add 5 g/hL (0.42 lb/1000gals) of FT Blanc™, FT Blanc Soft™ or FT Blanc Citrus™
      • Fermentation Protocol
        • See chart below
        • Post-Fermentation
          • Avoid ML (unless desired) and the oxidation of the volatile aromatics. Add 20 g/hL (1.67 lb/1000 gals) of Pure Lees Longevity +™ to scavenge oxygen, thereby protecting color and aromas. Bactiless™ 20 g/hL (1.67 lb/1000 gals) or Lysovin 30-50 g/hL (2.5-4 lb/1000 gals) can be used for bacterial stability. Consider the use of a β-glycosidase (Scottzyme® BG or Rapidase® Revelation Aroma) to reveal any bound varietal aromatic compounds.

Fermentation Protocol

Step Mineral Profile Fruity Profile Tropical/Citrus Profile Barrel-Fermented Profile
Inactivated Yeast for Aroma & Color Protection Add 30 g/hL (2.5 lb/1000 gals) Glutastar™ directly to pressed juice
Pre-Fermentation Solids Goal 50 – 80 NTU’S 60 – 100 NTU’s 80 – 100 NTU’s 100 – 120 NTU’S
Non-Saccharomyces Yeast Biodiva™ can be used to enhance aromas and mouthfeel. Flavia™ can be used to enhance varietal characteristics like terpenes and thiols.
Yeast Strain at 25 g/hL (2 lb/1000 gals) DV10™ or W15™ Cross Evolution, CVW5™ or VIN 2000 Exotics Novello or QA23™ CY3079™, ICV D21™ , ICV D47™ or ICV 254™
If hydrogen sulfide production is a concern, try ICV Opale 2.0™ (59-75°F)
Fermentation Temperature (adapt per yeast strain) 50-65°F 56-75°F 62-72°F 54-75°F
Nutrient Regime at 2-3 Brix Drop* Fermaid K™ 25-50 g/hL (2-4 lb/1000 gals) Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals) Stimula Sauvignon blanc™ 40 g/hL (3.3 lb/1000 gals) Fermaid O™ 20-40 g/hL (1.7-3.3 lb/1000 gals)
Inactivated Yeast at 2-3 Brix Drop Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if mouthfeel enhancement is desired
Nutrient Regime at 1/3 Brix Drop* Fermaid O™
10-40 g/hL (0.83-3.3 lb/1000 gals)
Stimula Chardonnay™
40 g/hL (3.3 lb/1000 gals)
Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals) Fermaid O™ 10-40 g/hL (0.83-3.3 lb/1000 gals)
Inactivated Yeast at 2-3 Brix Drop Opti-WHITE™ 25-50 g/hL (2-4 lb/1000 gals) if mouthfeel enhancement is desired
ML Strain O-MEGA™
Sequential inoculation and partial degradation
Beta Co-Inoc™
Simultaneous ALF and MLF
No MLF
If malic acid is high then a partial MLF with O-MEGA or VP41
Enoferm Beta™ Sequential MLF

*Additional nutrition may be required to secure the fermentation depending on starting YAN, sugar and individual yeast strain requirements. Avoid DAP when fruit flavors are desired.

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